Food Network: Chicken Liver Pate: Terrine de Foies de Volaille

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Chicken Liver Pate: Terrine de Foies de Volaille
Recipe courtesy Emeril Lagasse, 2003

Ingredients
1 pound fresh chicken livers, cleaned
1 cup milk
1 stick cold unsalted butter, cut into pieces
1 cup chopped yellow onions
2 teaspoons minced garlic
2 tablespoons green peppercorns, drained
2 bay leaves
1 teaspoon chopped fresh thyme leaves
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 cup Cognac or brandy
Chopped parsley leaves, for garnish
French bread croutons or toast, accompaniment
French cornichons, optional accompaniment

Instructions
In a bowl, soak the livers in the milk for 2 hours. Drain well.

In a large saute pan or skillet, melt 4 tablespoons of the butter over medium-high heat. Add the
onions and cook, stirring, until soft, about 3 minutes. Add the garlic and cook until fragrant,
about 30 seconds. Add the chicken livers, 1 tablespoon of the peppercorns, the bay leaves, thyme,
salt, and pepper and cook, stirring, until the livers are browned on the outside and still slightly
pink on the inside, about 5 minutes. Add the Cognac and cook until most of the liquid is evaporated
and the livers are cooked through but still tender.

Remove from the heat and let cool slightly. Discard the bay leaves.

In a food processor, puree the liver mixture. Add the remaining butter in pieces and pulse to blend.
Fold in the remaining 1 tablespoon peppercorns and adjust the seasoning, to taste.

Pack the pate into 6 individual ramekins or small molds, about 4 ounces each. Cover with plastic and
refrigerate until firm, at least 6 hours.

To serve, place the ramekins on individual plates. Garnish the tops with parsley and surround with
croutons. Serve with cornichons on the side.